NATIONAL DISH OF SAUDI ARABIA

 Hello ladies and gents this is the Viking telling you that today we are talking about

CHICKEN KABSA | ARABIAN CHICKEN AND RICE

 

INGREDIENTS

KABSA SPICE MIX:

• 1/4 tsp ground cardamom (cardamom powder)
• 1/4 tsp ground white pepper (white pepper powder)
• 1/4 tsp saffron
• 1/2 tsp ground cinnamon (cinnamon powder)
• 1/2 tsp ground all spice
• 1/2 tsp dried whole lime powder

CHICKEN KABSA:

• 2 tbsp oil or butter
• 3 onions, sliced
• 1 tbsp minced ginger (ginger paste)
• 1 tbsp minced garlic (garlic paste)
• 1 green chili
• 2 dried bay leaves
• 6 cloves
• 4 cardamom pods
• 1 cinnamon stick
• 2 tbsp tomato puree (tomato paste)
• 1 pinch ground nutmeg (nutmeg powder)
• 1/2 tsp ground black pepper (black pepper powder)
• 1/4 tsp ground cumin (cumin powder)
• 1/2 tsp ground coriander (coriander powder)
• 3 medium carrots, thinly sliced
• 200 g canned diced tomatoes (or 3 tomatoes chopped)
• 2 chicken stock cubes
• 1 1/2 kg whole chicken, cut into 6 pieces
• 3 cups basmati rice, rinsed
• 1/4 cup raisins
• Water
• Salt to taste
• Raisins, to garnish (optional)
• Slivered almonds, to garnish (optional)

INSTRUCTIONS

1. To make kabsa spice mix, combine together cardamom, white pepper, saffron, cinnamon, all spice and lime powder in a bowl. Set aside.
2. Heat oil in a large heavy bottomed pan over medium-high heat. Add onions, ginger, garlic and green chilies. Sauté for 2-3 minutes or until the onions turn golden brown. Add bay leaves, cloves, cardamom pods and cinnamon stick. Fry for a minute.
3. Stir in tomato purée. Add ground nutmeg, ground black pepper, ground cumin, ground coriander and kabsa spice. Season with salt. Fry the spices for a minute. Add carrots and diced tomatoes. Stir, and cook for 2 minutes.
4. Add chicken cubes and chicken pieces. Brown chicken, turning occasionally, for about 30 minutes. Remove the chicken pieces from the pan. Set aside.
5. Add rice and raisins. Pour in 4 cups water. Season with salt. Bring it to the boil. Reduce the heat, cover with lid, and simmer for 10-15 minutes.
6. Preheat grill. Grill chicken for 10-15 minutes or until cooked through. Serve rice with grilled chicken.

NOTES

- For rice, start with 3 cups of water, and then add more if needed.